Every spice has a particular aroma, colour and flavour due to the presence of specific molecules in them, and also, have antiviral properties (Aboubakr et al., 2016; Astani et al., 2010; Brochot et al., 2017; Chang et al., 2013; Choi, 2016; Mair et al., 2016; Zhang et al., 2014).